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Bowl of hearty Chicken Tortellini Soup with fresh ingredients

Chicken Tortellini Soup

A cozy and comforting chicken tortellini soup that combines shredded chicken, cheese tortellini, and a creamy broth with classic vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover roasted chicken, rotisserie chicken, or poached chicken breasts.
  • 1 package cheese tortellini Fresh tortellini cooks faster; frozen or refrigerated tortellini is a great shortcut.
  • 4 cups chicken broth
  • 1 cup heavy cream For a lighter version, substitute half-and-half or milk.
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Heat a tablespoon of olive oil or butter over medium heat in a large pot. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Add the minced garlic, sliced carrots, and chopped celery, and sauté for another 5–7 minutes until the vegetables begin to soften.
Cooking the Soup
  1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce to a simmer.
  2. Add the tortellini and cook according to package instructions, usually 3–7 minutes.
  3. Once the tortellini is cooked, reduce heat to low and stir in the shredded chicken and heavy cream.
  4. Season with salt and pepper to taste.
  5. Simmer for an additional 5 minutes, then serve hot, garnished with fresh parsley.

Notes

Leftovers can be stored in the refrigerator for 3–4 days. For freezing, store the soup base (broth, vegetables, and chicken) without tortellini for longer shelf life. Reheat gently to preserve creaminess.